传统酱油酿造过程中优势细菌的筛选及功能分析

以酱油酿造过程中发酵2个月的黄豆为试验材料，以蛋白酶活力、硫化氢和生物胺产生性能为评价指标，进行菌株筛选和鉴 定，并对菌株的发酵性能及功能性进行分析。 结果表明，筛选得到5株优势菌株（分别编号为菌株3#、4#、6#、7#、9#），经形态学、生理生化 特性及16S rDNA序列分析，鉴定菌株6#、9#为发酵乳杆菌（Lactobacillus fermus），菌株3#、4#、7#为枯草芽孢杆菌（Bacillus subtilis）。 通过 耐盐性、生长曲线、抑菌性及氨基酸态氮含量分析，得知菌株6#、9#的耐盐及蛋白降解能力较强，其氨基酸态氮含量均＞1.2 mg/g。 菌株 3#、4#、7#的生长能力和抑菌性较强，其抑制大肠杆菌的透明圈直径分别为18.5 mm、16.0 mm、17.0 mm，抑制金黄色葡萄球菌的透明圈 直径分别为15.0 mm、14.5 mm、14.0 mm。

Screening and function analysis of dominant bacteria in traditional fermentation process of soy sauce

The soybean fermented for two months during soy sauce brewing process was selected as the test material. The strains were screened and identified with protease activity, hydrogen sulfide and the production performance of biogenic amines as evaluation indexes, and the fermentation performance and functionality of the strain were analyzed. The results showed that 5 dominant strains were selected, and the numbers were 3#, 4#, 6#, 7# and 9#, respectively. The morphological, physiological and biochemical characteristics and 16S rDNA sequence analysis showed that strains 6# and 9# were Lactobacillus fermus, and strains 3#, 4# and 7# were Bacillus subtilis. The salt tolerance, growth curve, bacteriostasis tests and amino acid ni- trogen tests showed that the salt tolerance and protein degradation ability of L. fermus 6# and 9# were stronger, and the content of amino nitrogen were both more than 1.2 mg/g. The growth ability and bacteriostasis of B. subtilis 3#, 4# and 7# were stronger, and the antibacterial circle diameter of in- hibiting E. coli were 18.5 mm, 16.0 mm and 17.0 mm, respectively. The antibacterial circle diameter of inhibiting S. aureus were 15.0 mm, 14.5 mm and 14.0 mm, respectively.